These ice creams are a way to enjoy our favorite Mexican beverages, such as table chocolate or coffee, and give a twist to how we normally know them, while enjoying a delicious flavor.
1 cup whole milk, for the chocolate table ice cream
3/4 cups Mexican chocolate tablet, for the chocolate table ice cream
1/4 cups cornstarch, for the chocolate table ice cream
1/2 cups chocolate, Oaxacan, shredded, for the chocolate table ice cream
ice cream basket
chocolate, shredded, for decoration
Preparation
30 mins
Low
In a bowl and using a hand mixer, whip the Chantilly® Top Cream vanilla 460 g until it doubles in size and set aside in the refrigerator.
For the chocolate ice cream, heat the milk in a pot with the table chocolate and cornstarch until it boils; let it boil for 5 minutes, remove and let cool to room temperature.In one of the bowls you reserved with Chantilly® Top Cream vanilla 460 g, add and mix the milk with chocolate using a whisk; add the shredded chocolate with gentle and enveloping but quick movements, to incorporate well without deflating the cream. Freeze.
Serve the ice cream in a tulip pasta basket; decorate with shredded chocolate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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